Risotto With Fresh Mozzarella, Grape Tomatoes, and Basil |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Cooking Light, September 2007 (first published in December 2003) Ingredients:
3 tablespoons balsamic vinegar |
4 1/2 cups reduced-sodium fat-free chicken broth |
2 tablespoons extra virgin olive oil, divided |
2 cups chopped leeks |
1 1/2 cups arborio rice or 1 1/2 cups other medium grain rice |
1/3 cup dry white wine |
1/4 cup half-and-half |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 cup halved grape tomatoes |
1/4 cup chopped fresh basil |
5 ounces fresh mozzarella cheese, finely diced |
Directions:
1. Place vinegar in a small, heavy saucepan; bring to a boil over medium heat.
2. Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes). Set aside.
3. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
4. Heat 1 tablespoon oil in a large saucepan over medium-high heat.
5. Add leek to pan; sauté 3 minutes or until tender.
6. Add rice; cook 2 minutes, stirring constantly.
7. Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly.
8. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
9. Reduce heat to medium.
10. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
11. Stir in half-and-half, salt, and pepper; cook 2 minutes.
12. Remove from heat; stir in tomatoes, basil, and cheese.
13. Place about 1 cup risotto into each of 6 shallow serving bowls; drizzle each serving with 1/2 teaspoon balsamic syrup and 1/2 teaspoon oil.
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